Stuffed mushrooms are a tasty and impressive appetizer. These caps stuffed with fresh herbs, bread crumbs and feta are perfect as a starter for a Mediterranean or Italian main course.
24 large button mushrooms
4 ounces crumbled feta cheese
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 clove garlic, minced
olive oil, as needed
bread crumbs, as needed
Preheat the oven to 350 degrees F.
Remove the stems from the mushrooms.
In a bowl, mix together the crumbled feta, basil, oregano, rosemary, and garlic. Mix the olive oil in with a fork until it is a dough like substance. Stir in the bread crumbs.
Place about a teaspoon of the feta mixture into each mushroom cap (amount will depend on the size of the mushrooms). Place the mushrooms in a baking pan.
Place the baking pan in the oven and bake at 350 degrees F for 15 minutes or until the mushrooms are tender and the filling is bubbly and cooked through. Serve hot.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
September 26, 2014
I'm perfectly happy with a recipe like this that doesn't have measurements as it allows you to be flexible with the flavors. I used one pkg of crumbled feta and just added ingredients to taste and to get the right texture. Baking time was perfect and the mushrooms were a hit!
February 4, 2013
I'm 13 and I cooked these for my mum. She said they were really nice and I'm going to make them again for her!
November 23, 2012
My family loved them.
January 4, 2005
Add a splash of dry white wine before combining with the olive oil. It takes this recipe from a 4 to a 5.